I recently wrote about my love for Mexican food, and for fish tacos in particular. It’s a strong love. After making such an amazing tasting Mexican slaw, I realized that fish would be perfect on top. I don’t eat tortillas anyway, so fish taco salad would be amazing. Plus I had leftover Mexican slaw.
Fish Taco Salad
Perfectly flaky baked seasoned fish fillet on Mexican slaw – this easy low carb salad is perfect whenever you have a craving for fish tacos!
- 1/2 lb white fish cod or tilapia
- sprinkle of Old Bay
- sprinkle of cumin
For the salad
- 1 x Mexican slaw
- Coat the fish in as much Old Bay and cumin as you like.
- Bake on 375 until fish is cooked through.
- Mexican slaw recipe here.
I used this Mexican slaw as a salad base!
Serving: 1servingCalories: 267kcalCarbohydrates: 11gProtein: 48gFat: 4gSaturated Fat: 1gCholesterol: 113mgSodium: 153mgPotassium: 1024mgFiber: 5gSugar: 6gVitamin A: 195IUVitamin C: 73.2mgCalcium: 103mgIron: 2.2mg
Tried this recipe?Let us know how it was!